Bioactive compound retention in Echium amoenum Fisch. & C. A. Mey. petals: Effect of fluidized bed drying conditions

Development of a New Model for Mass Transfer Kinetics of Petals of Echium amoenum Fisch & Mey under Fluidized Bed Conditions

(2016) Fatemeh Nadi et al.   FOOD TECHNOLOGY AND BIOTECHNOLOGY

Polyphenol Content in Figs (Ficus caricaL.): Effect of Sun-Drying

(2014) Senem Kamiloglu et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effect of drying kinetics on main bioactive compounds and antioxidant activity of acerola (Malpighia emarginataD.C.) residue

(2013) Alexandra G. Duzzioni et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Influence of air drying temperature on kinetics, physicochemical properties, total phenolic content and ascorbic acid of pears

(2011) Nadia Djendoubi Mrad et al.   FOOD AND BIOPRODUCTS PROCESSING

Comparative analysis of total phenolic content, antioxidant activity, and flavonoids profile of fruits from two varieties of Brazilian cherry (Eugenia uniflora L.) throughout the fruit developmental stages

(2011) Giovana Bonat Celli et al.   FOOD RESEARCH INTERNATIONAL

Effects of Pre-Treatments and Air Drying Temperatures on Colour and Antioxidant Properties of Gac Fruit Powder

(2011) Tuyen C Kha et al.   International Journal of Food Engineering

Effect of preliminary processing, method of drying and storage temperature on the level of antioxidants in kale (Brassica oleracea L. var. acephala) leaves

(2011) Anna Korus   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of drying method on the antioxidant capacity of six Lamiaceae herbs

(2010) M.B. Hossain et al.   FOOD CHEMISTRY

Impact of air-drying temperature on nutritional properties, total phenolic content and antioxidant capacity of quinoa seeds (Chenopodium quinoa Willd.)

(2010) Margarita Miranda et al.   INDUSTRIAL CROPS AND PRODUCTS

Study the effect of sun, oven and microwave drying on quality of onion slices

(2010) Derya Arslan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of different drying temperatures on the moisture and phytochemical constituents of edible Irish brown seaweed

(2010) Shilpi Gupta et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian)

(2009) Antonio Vega-Gálvez et al.   FOOD CHEMISTRY

THE EFFECT OF AIR-DRYING, FREEZE-DRYING AND STORAGE ON THE QUALITY AND ANTIOXIDANT ACTIVITY OF SOME SELECTED BERRIES

(2009) MAGDALENA MICHALCZYK et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Influence of drying conditions on the effective moisture diffusivity, energy of activation and energy consumption during the thin-layer drying of berberis fruit (Berberidaceae)

(2008) Mortaza Aghbashlo et al.   ENERGY CONVERSION AND MANAGEMENT

The impact of dehydration process on antinutrients and protein digestibility of some legume flours

(2008) María A. Martín-Cabrejas et al.   FOOD CHEMISTRY

Quantitative variation in Brazilian vegetable sources of flavonols and flavones

(2008) Lísia Senger Huber et al.   FOOD CHEMISTRY

Effects of different drying methods on the antioxidant properties of leaves and tea of ginger species

(2008) E.W.C. Chan et al.   FOOD CHEMISTRY

Effect of air-drying temperature on antioxidant capacity and stability of polyphenolic compounds in mulberry (Morus alba L.) leaves

(2008) Takuya Katsube et al.   FOOD CHEMISTRY

Comparison of hot air-drying and freeze-drying on the physicochemical properties and antioxidant activities of pumpkin (Cucurbita moschata Duch.) flours

(2008) Fei Que et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY